Swedish Pancakes, Ready to Eat!

How This Recipe Rates--What do you think of it?

Swedish Pancakes that are Irresistible

I was cleaning the other day and ran across this recipe at the back of a drawer, which I got from a Swedish friend of mine and which was handed down by his grandmother.

I admit, I don't cook. There are only a few things that will get me into the kitchen and cooking, and Swedish Pancakes is one of them, so you know it's special. I have several times invited friends over for breakfast on a weekend morning: I keep the Swedish Pancakes coming while they eat 'em up.

Swedish pancakes are a lot like crepes--only totally different at the same time. One thing I recommend: use the largest electric griddle you can find because these pancakes are sensitive to temperature (burning/undercooking) and a person can eat an entire Swedish pancake in one bite--so your "patrons" (family and friends) will be screaming for more before you've even finished the second set on your griddle. Getting a small head-start on the eaters is also recommended.

If you're feeding a crowd, big family, or lots of hungry teenagers, or if you are not planning on serving anything but the pancakes, make a double-batch. Otherwise, these should feed your average four standard adults, assuming they are eating other things in addition to the pancakes (sausage goes particularly well, as do eggs).

A handy tip from my uncle: Assuming your griddle is high enough and your plates low enough, put the plate(s) under the griddle to give them a nice gentle warming effect and keep these fragile little pancakes warm and ready-to-eat, too.

Cook Time

Instructions

Combine--the batter may be bubbly and funny looking, but don't spend much time combining the ingredients: that's the way the batter always looks.

Using a greased or non-stick electric frying pan set for "pancakes", pour about 2 tablespoons of batter per pancake. The pancakes should be extremely thin. (Picture 5)

Lightly brown on each side. (Picture 6)

Place on a plate and drip on a bit more of the melted butter. (Picture 5)

(Optional) Pour on syrup or apply other toppings, if desired, and you're ready to eat! Note that Swedish pancakes are delicious without ANY toppings, too. (Picture 7)

Ingredients

3 Eggs

2 cups Milk, 2% or higher--skim and 1% milk don't work well with this recipe

2 Tablespoons Butter, Melted

3 Tablespoons Sugar

1/2 teaspoon Salt

1.5 (1 + 1/2) cups Flour, Sifted

**Toppings (optional)**

Syrup, You can't go wrong with syrup. Try different flavors, too!

Jelly

Powdered Sugar

Honey

Lingon berry sauce or jam, (This is the traditional Swedish topping for these pancakes, but it's not for everyone)

Tools and Equipment Needed

See Picture 2:

Electric skillet or pancake griddle (stove-top versions don't work as well because the temperature can't be controlled well enough for this recipe)

Pancake spatula (plastic, if you are using a non-stick skillet)

Medium sized mixing bowl

Measuring cups for dry ingredients

Liquid measuring cup

Measuring spoons

Small dish for melting butter in the microwave oven

Serving plates and silverware

Tip: Microwave Leftover Pancakes

On the very rare chance that you have leftover pancakes, they warm up in the microwave nicely in about 5-10 seconds up to two days after you have initially made them! Be sure to cover with plastic wrap to keep in the moisture. The edges may get a little bit crisp, but they still taste fantastic.

Swedish Pancakes Pictures

Click thumbnail to view full-size

Picture 1: Swedish pancake ingredients | Source

Picture 2: Tools and equipment needed | Source

Picture 3: Three perfect eggs | Source

Picture 4: Beat the eggs until they are very fluffy and light. | Source

Picture 5: Swedish pancakes, cooking busily in the warm skillet. When they get bubbly on top like this, it's probably time to flip them! | Source

Picture 6: Swedish pancakes right from the griddle--a light brown in color is ideal. Next, top them with a bit of extra melted butter to keep them from sticking together (and because it tastes good, of course!). | Source

Picture 7: Finished Swedish pancakes, topped with extra melted butter for taste and to keep them from sticking together and real dark maple syrup for exquisite flavor. | Source

About the Author

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Comments 14 comments

These make good leftovers, too. Just divide them into single-serving packets, put them into zippered sandwich bags, and freeze them. If you have a toaster oven or microwave oven, you can quickly (in a matter of seconds) thaw these out and be ready to eat.

sgbrown 4 years ago from Southern Oklahoma

These sound wonderful! I have been looking for something different to cook for breakfast. This is a must try! I love topping my regular pancakes with a little, or a lot, of blueberry pie filling. This sounds like a good candidate for that also! Voted up, yummy and sharing on my blog, Around the World with Recipes. Thank you for sharing this with us! Have a wonderful day! :)

Juliette Morgan 4 years ago

These sound good, savoury toppings for me like chopped bacon and maybe a drizzle of maple syrup, mm, making me hungry. Thanks for sharing.

sgbrown and Juliette--thanks for stopping by! I never thought of blueberries or chopped bacon. Indulge yourself... by all means! They're easy to make, awesome to eat, and you can put virtually any toppings on them. My favorites are a LITTLE drizzle of light honey or fresh, natural maple syrup (heated). Now we're making ME hungry. Ha ha

Sabrina Derr 3 years ago

Thank you so much for sharing this recipe. I surprised my boyfriend today for his birthday and tried this recipe. It was fantastic! I couldn't imagine a better swedish crepe. He lived in Sweden for a while and inhaled each and every one I put on his plate. Thank you!

You're so welcome! I'm so glad you like them. Yes, this is a very easy recipe, with almost goof-proof results (I'm living proof).

And, I've found that leftovers of these warm up in the microwave better than most other crepes and pancakes (just don't leave them in until the edges get crispy--cut back the time if you find that happening). They're just about as good as when they were freshly made.

Riviera Rose 3 years ago from South of France

I haven't made pancakes for years, but when I did it was in Norway, where I was working as an au pair. I imagine the recipes are similar, and should try them again some time. Thanks for reminding me!

I'm glad you like it! Just remember to get a head start on your fellow eaters--these disappear faster than you can cook them!

Alise- Evon 3 years ago

This is perfect. My husband was just asking me to make these things for him this past weekend. This recipe will be much better than mine- I love going back to old, traditional ones. Thanks for sharing this.

Alise-Evon--I hope you love them as much as my family and friends do! They're not for the dieter, though, I'll confess that right up-front: but, like donuts. Do me a favor and come back and rate this recipe after you've tried it. If I have guessed wrong on the number of people this feeds (which I just based on my family), for example, please let me know so I can update it. Thanks, and happy Swedish Pancake making and eating to you both!

Juliette Morgan, maple syrup and chopped bacon would be excellent toppings for these! I hadn't considered putting the bacon on the pancakes, but that will be my next "experiment"--these Swedish pancakes do go great with bacon and sausage. Perhaps crumbled sausage topping would also be a hit!

sgbrown, I'm so glad you mentioned blueberry pie filling! Brilliant! I think cherry and strawberry, as well as the Swedish traditional lingonberry, toppings would also be delicious. Thanks for voting and sharing, and you have a wonderful day, too!